Green Pasta, two ways.

Today we had green pasta, and “green pasta” for lunch. The first, is a firm family favourite, SO easy, and really delicious. My youngest daughter asked if she could have it for breakfast sometimes! 🙂 It is simply wholewheat pasta, with a mashed avocado sauce. (maybe a pinch of salt got in there too…) Then make a little plate up with your favourite raw veggies, and lunch is served. Cherry tomatos, olives, sugarsnap peas, carrot sticks, cucumber, etc Of course, if you do not get on well with wheat, substitute for buckwheat soba noodles, brown rice noodles or something similar. But please, wholegrain. Let us reverence the avocado 🙂 But seriously, try this. The easiest most delicious pasta sauce, and so very good for you. Of course, if you want to get fancy, get fancy. You could use this as a creamy base for all sorts of flavours. But my children love it in it’s bare naked greenness, nothing added.

I really love this dish too sometimes, but today my fridge was a bit too full of courgettes, and I decided to go for a raw veggie lunch, so I whipped up some courgette spaghetti with my julienne slicer. And the “pesto” sauce on top consisted of the following, blitzed in the food processor :

1 courgette. (another one. My fridge had a lot of courgettes)

2 big handfuls of basil

1 small garlic clove

1 small avocado

1-2 pinches of salt

The tiniest bit of extra virgin olive oil. So tiny I probably shouldn’t have bothered, but still…

You can serve courgette spaghetti steamed or raw. Mine was raw. I massged in a little salt and left it to sit for a bit and it lost a bit of it’s… turgidity? turgidness? Anyway. It got floppier. The longer you leave it the floppier it gets. It was so delicious!

So there you have it. Green pasta, and “green pasta”. The whole thing was done by the time the pasta cooked, so that was a bonus. And there is truly, nothing on earth, like a green lunch!